Directions

Place the crabs belly-up on a flat surface. Lift the side of a crab to expose the underside of the shell (there is a natural pocket under the point of the shell). Spoon 1 tablespoon of the stuffing mixture into each of these pockets, with a total of 2 tablespoons per crab.

Prepare the Pesto Cream, and keep warm.

Combine the flour with the Creole Seasoning and dredge the crabs in the mixture.

Heat the remaining 1/4 cup oil in a large skillet over high heat and sautÈ the crabs (shell side down first) until golden brown, for about 2 1/2 minutes on each side.

To serve, spread 1/3 cup of the Pesto Cream on each of 4 plates and top with a crab.